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Dinner recipe · from the recipe book

Maple-Mustard Chicken Thighs with Sprouts

Juicy chicken thighs with a sticky, tangy maple-mustard glaze roast alongside caramelized Brussels sprouts, sweet potato and apple for crisp edges and tender centers.

Maple-Mustard Chicken Thighs with Sprouts

Ingredients

  • 1½ lb720 gChicken thighs, boneless skinlesstrimmed
  • 5 cups450 gBrussels sproutstrimmed and halved
  • 3 medium400 gSweet potatoescut into 3/4-inch cubes
  • 1 medium180 gApplecut into wedges
  • 1 medium110 gRed onioncut into wedges
  • 3 tbsp45 gYellow mustard
  • 2 tbsp40 gMaple syrup
  • 2 tbsp30 gOlive oil
  • 2 tsp10 gApple cider vinegar
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried thyme
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Whisk the mustard, maple syrup, cider vinegar, garlic, thyme and half the olive oil. Toss the chicken thighs with half of this glaze and a pinch of the salt and pepper.
  3. On the pan, toss the Brussels sprouts, sweet potato and red onion with the remaining olive oil, salt and pepper. Spread in one layer, cut sides of the sprouts down.
  4. Roast the vegetables for 10 minutes. Push them aside, add the chicken thighs and apple wedges, and roast 15 minutes more.
  5. Brush the chicken with the remaining glaze and roast 5 to 8 minutes, until the glaze is sticky and the chicken reaches 165°F (74°C) in the thickest part.
  6. Rest the chicken for 5 minutes, then serve with the vegetables, spooning any pan juices over the top.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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